After those bamboo shoots are peeled clean, cut in half and soaked in a clay pot for ten hours, then take them out and drain the water, and then spread the bamboo shoots in the clay pot, sprinkle a little salt on each layer, and then press the stones, wait for two or three days, those bamboo shoots are pressed out of the water, and then add some salt, pepper and a little vinegar.

Adding vinegar can prevent discoloration when eating, and then hold the jar and shake it a few times to make the bamboo shoots and condiments in the jar more even, and then seal.

When you want to eat, you can open it and scoop a few sticks out and cut them into small pieces or granules, then add a small piece of pork belly and cut it into cubes or shreds, then add soy sauce cooking wine and a small amount of sugar and monosodium glutamate, and stir-fry over low heat.

It is definitely an appetizer for porridge and rice in summer mornings, and it is sour and spicy and delicious to make people want to eat it.

Of course, such a practice is sufficient, especially oil.

Because it's spring, there's a lot to eat.

Not only bamboo shoots, but one day when I walked through the field, I saw the lush mugwort growing on the edge of the ridge.

Seeing this mugwort, Ningning's mind immediately thought of Qingtuanzi.

She picked a lot of young leaves of mugwort, put water and a spoonful of salt, and boiled over a high fire.

Then blanch the mugwort in boiling water for one minute, remove and drain.

After draining the water, pour some water into it again and start rubbing until the green juice comes out, then pour the green juice into the pot and boil.

Pour the boiled green juice into the glutinous rice flour and sticky rice flour while it is hot, and stir with chopsticks.

Then cut the fresh bamboo shoots, pickles, dried beans, and pork belly into small dices, first put the diced pork belly in the pot and fry it until it is golden and oily, and then pour the bamboo shoots, pickles and dried beans into the pot together, stir-fry vigorously, and fry the fragrance all the time, and then put the seasoning These stir-fry a few times, you can put the pot and put it in the bowl to cool.

When it is almost cold, pull out a small piece of the green glutinous rice dumplings, and start to wrap them like dumplings, and then knead them well.

Then fill the pot with water and steam the green dumplings on top of a steamer made of bamboo.

Of course, the green dumplings can't touch the steamer directly, but pick the green vegetable leaves and put them underneath, and place them evenly one by one.

Put hot water on the pot, steam on high heat for about 7 minutes, and simmer for a little for two minutes, and you can get out of the pot.

Otherwise, after steaming for a long time, the green dumplings will become soft and collapsed.

Tranquility made several steamers, and before they cooled down, she put them in the storeroom of the mall.

In the past, a gold coin was eager to be broken into two pieces to use, but now the price of taking something for a gold coin is nothing to Tranquility.

So, compared to making so many of these things, the weather is getting hotter, and there is no refrigerator, it is better to let these foods go bad, it is better to put them in her storage compartment.

In this way, if you do it once, you can eat it for a long time.

Seeing the Qingtuanzi made by Tranquility, after the children came back from school, they cheered and didn't care about their homework, so they rushed over to eat.

However, the tranquility made them wash their hands before they could take them.

One person held it in his hand one by one, and when he bit it, the oil in the filling wrapped in Qingtuanzi flowed out.

It tastes much better than just eating meat.

Several children ate three or four in a row before Tranquility stopped them from eating any further.

One is because I haven't eaten dinner yet, and the other is naturally because of the food made of glutinous rice, eating too much is not friendly to the stomach, especially at night.